Excellent store attendants should have what qualities

Excellent store attendants should have what qualities, in fact, many aspects of the workplace are required to the ability to make a big difference, and the quality of the workplace for the individual is also very important for the performance of an ability to the following excellent store attendants should have what qualities

Excellent store attendants should have which Quality 1

1, enthusiastic and sincere character, friendly service attitude

In addition to the sales of food and drinks provided by the restaurant, but also the need to dedicate high-quality service to guests. Therefore, the restaurant waiter should be "guest-oriented" "customer" concept. Friendly service attitude and affinity is to serve customers must have, in order to bring customers closer to the distance between the waiter.

Restaurant attendants should have a warm and sincere work enthusiasm, can be friendly and natural smile and sincere attitude to receive each customer, and often put themselves in the shoes of the customer, so that customers can enjoy the atmosphere of a home away from home.

2, good communication skills and professional marketing skills

restaurant work as small as napkin folding, to communicate with customers, are all professional skills. With all the work skills, in order to complete the work with ease.

Restaurant waiter is the restaurant directly in contact with customers. Different customers have different consumption habits. For the customer's questions and needs, the waiter should be flexible through the way of speaking and skills to put forward unique insights, so that the customer convinced to promote the smooth operation of the service work.

3, the corresponding quality of knowledge, diligent learning motivation

Restaurant waiters are not simple manual labor, the need to have the appropriate quality of knowledge, diligent learning motivation. Society is progressing, technology is developing, the need for restaurant servers to continue to learn.

Not only to learn professional knowledge of catering, customer psychology knowledge, and to learn computer-related knowledge, some also need to learn foreign languages. Because ordering billing is no longer handwritten, but with the computer to achieve, a variety of catering machinery and equipment operation also need to have a certain knowledge of the personnel.

4, love and dedication, have a good professional ethics

Professional ethics is engaged in a certain occupation should be followed in the work and labor process, and the specific occupational norms of behavior. It is very important to develop good professional ethics. Service personnel should have the correct professional ethics and ideals, love of catering business, have a strong sense of enterprise and responsibility.

Loyalty to the enterprise, diligence to work, enthusiasm for guests. From the grassroots to managers should be part of the sequence of service personnel, especially managers in the service than the general waiter and no difference, which requires that all positions should have a good professional mindset. In skills oriented to high, fine, strict alignment.

5, professional external image

Service personnel should be shown in the form of competent, generous instrumentation, neat and tidy, dignified demeanor, and gas smile, physical and mental health, focused, energetic, friendly attitude, fluent language. Show the first impression of the guests of the guests to understand the first point of entry to the restaurant, is the restaurant awareness, cultural level, professionalism, and can give a person a trustworthy image, to facilitate communication with guests.

What qualities should an excellent store waiter have2

What conditions should a good waiter have?

It is essential to know the restaurant's goals, values, creed and the scope of one's work. Only with a clear understanding of the restaurant 's goals can you define your own. And clear, specific, feasible goals, is to make their own efforts to power and direction; understand the values of the restaurant, in order to know the value of their own work, rather than "do a day waiter end of a day plate"; and know the scope of work of the self is to carry out work in an orderly manner is the first condition, which is one of the most basic requirements as an employee.

The second requirement:

In the service work, to do as much as possible to use the guest's name to address the guest, to anticipate and meet the needs of the guest, and warmly and cordially send off the guest. Collect customer information, that is, conducive to the restaurant's effective customer information, but also for their own network to enhance help. And the use of the guest's last name to address the guests, not only can make the guests feel face, but also service personnel to pull the distance between the customer and the effective way.

The third requirement:

Work time should not use guest facilities and equipment, at any time, place, action should be guest first. Customers are willing to pay out of their pockets so that the restaurant can make a profit, in other words so that it can pay salaries and provide other benefits to its employees. Therefore, everything in the restaurant should be guest first, as the staff must be y aware of this.

The fourth requirement:

Ensure that you smile to the guests and staff within 3 meters in front of you, and let the guests on the phone hear your smile. Smile is the most universal language in the world and the most effective bridge to bring people closer.

The fifth requirement:

In order to meet the needs of the customer, fully utilize the power given to you by the restaurant, up to the point of seeking help from the general manager. Do not provide customers with "NO" service, is the principle of the restaurant service staff requirements. As long as it is a reasonable request, the restaurant must find ways to meet, beyond the authority of the self, it should be the first time to report to the higher leadership, rather than as a reason to refuse guests.

Sixth requirement:

Employees must constantly recognize the shortcomings of the restaurant, and put forward your suggestions for improvement, so that the restaurant's service and quality more perfect. Can not see their own shortcomings and deficiencies, you lose the direction and goal to continue to improve, pride will lose said this is the truth.

Seventh requirement:

Positive communication to eliminate prejudice between departments. Mobile's classic advertising slogan "communication from the heart", no matter what kind of conflicts and misunderstandings, as long as sincere, heartfelt communication can be resolved. Restaurant in the process of operation, due to inter-departmental cooperation, there are bound to be unpleasant things happen. If you do not communicate in time to solve the problem, it will certainly affect the customer service and normal operation.

The eighth requirement:

Treat every guest complaint as an opportunity to improve service, customer complaints indicate a willingness to give the restaurant the opportunity to improve, or else after this dissatisfaction, and then do not set foot in the restaurant, become a one-time customer. Therefore, the restaurant must first retain every customer, so as to develop more customers. And careful, correct treatment of each customer's complaints, not

Ninth requirement:

Uniforms should be clean, neat, well-fitting, shoes should be polished, grooming upright and generous, full of self-confidence when on duty. Confidence, full, passionate look, can give guests a good first impression. On the contrary, the image of sloppy, but also let the guests of the restaurant's overall health, image, quality have doubts.

The tenth requirement:

Love the restaurant property, found that the restaurant equipment and facilities broken must be immediately reported for repair. Have the right mindset, will work every day, are treated as their own entrepreneurial pavement. In order to let themselves really on the road to entrepreneurship, more smooth, flat, or not at work when they are not concerned about their own things are chosen to hang high, to the position of their own sitting boss, only to find out nothing, then regret it is too late.

What qualities should a good store attendant have3

What does a good attendant need to have?

First of all, the first is politeness, to be friendly to others, do not discriminate against some people who are different from the usual. There are some dining children ran over to ask for a packet or two of sweet and sour sauce, some waiters will be impatient to "throw" over, this is very bad;

The second is patience, some guests ordering slower, the waiter will have to wait patiently, and if it is really point a long time, then he said: "Mr. (Ms.), if you haven't decided yet, you will have to wait for a long time, and then you will have to wait for a long time, and then you will have to wait for a long time. Ms.), if you have not decided to order, please think about it before ordering. Other guests are waiting." The third is the speed, even if the price of the keyboard must be faster, and the delivery of food and to be faster; but also look dignified, Mandarin standard. This is almost the same!

Memory

In the service process, guests will often be put forward to the waiter some of the services such as hotel services, star rating, service facilities, special dishes, tobacco, wine, tea, snacks, prices or city transportation, tourism and other aspects of the problem, the waiter at this time to their own usual experience from the experience of the accumulation of purpose to become the guest "living dictionary". Guests of the "living dictionary", "compass", so that guests can instantly understand their own needs for a variety of information, which is not only a service to point, guide, itself is also a service that can win the appreciation of the guests.

The waiter will also frequently encounter the entity that the guests need to delay the service. That is, the guests will have some entrusted to the waiter for the matter, or in the catering needs of some drinks refreshments, in these services to provide a service between a long or short time difference,

At this time it is necessary for the hotel waiter can keep in mind that the guests need the service, and at a later time accurately to be provided. If a guest's needs are delayed or simply forgotten and not met, it will have a negative impact on the hotel's image.

Resilience

Sudden events in the service are not uncommon. In dealing with such incidents, the waiter should be adhering to the "guests are always right" purpose, good at standing in the position of the guests, put themselves in the shoes of the guests, you can make appropriate concessions.

Especially the responsibility for more than one side of the waiter should be more courageous to admit the error, to the guests with immediate apology and compensation. In general, the mood of the guests is the waiter to provide a mirror of the service situation. When the conflict occurs, the waiter should first consider the error is not on their side.

Marketing

A waiter in addition to the work program to complete their own work, but also should take the initiative to introduce a variety of other services to the guests, to the guests to sell. This is not only an important way to fully tap the potential of service space utilization, but also reflects the sense of ownership of the waiter, the need to take the initiative to provide services to the guests.

Although the hotel's service departments have specialized personnel for marketing, but their main responsibility is a kind of external marketing, internal marketing needs to be various positions of the waiter **** with to do.

Only the whole staff are concerned about the hotel's marketing, everywhere feel a sense of market awareness, in order to seize every opportunity to do a good job of internal marketing to guests. This requires the waiter can not wait for the guest's request to provide services, and should be good at seizing the opportunity to market to the guests of the hotel's various service products, services and facilities, to fully tap the consumption potential of the guests. To this end, the waiter should have a comprehensive understanding of the services, and good at observing and analyzing the guests' consumer demand, consumer psychology, in the guests

Language ability

Language is the waiter and guests to establish a good relationship with the guests, leaving a deep impression of the important tools and ways. Language is the material shell of thinking, it reflects the spirit of the waiter, temperament, attitude and character. Guests can feel the most important two aspects of the waiter's words and behavior.

The waiter in the expression, pay attention to the tone of natural fluency, amiability, in the speed of speech to maintain uniformity, at all times to be calm and polite. Those who express respect, modest language vocabulary can often ease the tone, such as "you, please, sorry, if, can" and so on. In addition, the waiter should also pay attention to the expression of the timing and expression of the object, that is, according to different occasions and guests of different identities and other specific circumstances of appropriate and appropriate expression.

When people talk, they often ignore another important part of language - body language. According to the research of relevant scholars, body language plays a very important role in the expression of content. The waiter in the use of language expression, should be appropriate use of body language, such as the use of appropriate gestures, movements, and verbal expression of language linkage, *** with the construction of the guests easy to accept and satisfied with the expression of the atmosphere.

Communicative Ability

The hotel is a place where a great deal of interpersonal interaction occurs, and every day, every attendant will have extensive contact with colleagues, superiors, subordinates, and especially a large number of guests, and will be based on the service to produce a variety of interactions with the guests,

Properly deal with these relationships, will make the guests feel appreciated, and the guests will feel that they have been given the best of both worlds. These relationships will make the guests feel respected, valued, and treated favorably. Guests of this feeling will be obtained for the continued prosperity of the business and corporate brand publicity, dissemination play an immeasurable role. Good communication skills are an important basis for the waiter to achieve these goals.

Observation ability

Service personnel for the guests to provide services of three kinds, the first is the guests speak very clear service needs, as long as there is a skillful service skills, to do a good job of this generally speaking is relatively easy. The second is a routine service, that is, should be provided for the guests, do not need to remind the guests of the service. For example, the guests to the restaurant to sit down ready to eat, the waiter should quickly pour the guests on the tea, put a good paper towel or towel;

In the front hall, with a lot of luggage guests enter the door, the waiter should come forward to help. The third is a potential service need that the guest has not thought of, cannot think of, or is considering.

The ability to be good at this potential needs of the guests at a glance, is the most recognized service skills of the waiter. This requires the waiter has a keen ability to observe, and this potential demand into a timely real service. And the provision of this service is the most valuable part of all services.

The first service is passive, the latter two services are active, and the provision of potential services more emphasis on the waiter's initiative. The essence of observation lies in the ability to think what the guest wants, and to deliver the service in a timely and appropriate manner before the guest speaks.

The product can be fully known and sold in the case of interest.